July 1, 2013
When The Water Calls ... We Follow

June 20, 2013
New Adventures

May 31, 2013
Storing Our Shiny Red Tug

May 13, 2013
Viva La Difference

May 6, 2013
Swinging Free & Easy

April 15, 2013
In The Middle

March 29, 2013
On The Hook

March 18, 2013
Tinker Time

February 28, 2013
Jumping Into the Mix

February 15, 2013
Time Travel

February 6, 2013
Charlevoix - A Small Town With A World-Class Reputation

January 15, 2013
The Perfect Ending

January 1, 2013
Magical Weather & Mysterious Ports

December 15, 2012
Collins Inlet, Killarney, & Little Current

December 1, 2012
New Neighbors

November 16, 2012
What Makes a Perfect Anchorage?

November 1, 2012
Are We There Yet?

October 15, 2012

October 1, 2012
Womens Roundtable

September 15, 2012
Freedom to Discover a Southern Gem

September 1, 2012

August 15, 2012
Nice to Have Options

August 1, 2012
Go West!

July 15, 2012
The Perfect Boating Vacation Destination

July 1, 2012

June 15, 2012
Flagler’s Folly

June 1, 2012
Everglades Detour

May 15, 2012
Making New Friends

May 1, 2012
Something Old and Something New

April 15, 2012
Florida’s Wide Open West Coast

April 1, 2012
Life On the Water in a Trailerable Trawler

March 15, 2012
Becoming Second Nature

March 1, 2012
Last Dance

February 15, 2012
Call it Romance or Mystique

February 1, 2012
Natural Wonders Abound

January 15, 2012
Hardly a Care in the World

January 1, 2012
Wide-Eyed Anticipation

December 15, 2011
Winding Our Way to Lake Powell

December 1, 2011
On to New Cruising Grounds

November 15, 2011
Sharing the Love

November 1, 2011
On the Water Again

October 14, 2011
First Impressions

October 3, 2011
Possession is Nine-Tenths of the Fun

September 15, 2011
Getting the Show on the Road

September 1, 2011
Lets Dance!

August 15, 2011
Getting Our Ducks in a Row

August 1, 2011
Summer Without a Boat

July 15, 2011
The Water and The Boater Home

July 1, 2011
One Step Closer

June 15, 2011
Time Keeps on slippin’ Into the Future

June 1, 2011
Made in the USA

May 15, 2011
Making the Right Truck Choice

May 1, 2011
Absence Makes the Heart Grow Fonder

April 15, 2011
What Goes Around Comes Around

April 1, 2011
Wishing Star Interlude

March 15, 2011
Helping Hands

March 1, 2011

February 15, 2011
Weighing the Options

February 1, 2011
Making a List, Checking it Twice!

January 14, 2011
The Science of Towing

December 30, 2010
The Upside of Downsizing

December 15, 2010
The New Plan!

December 1, 2010
Homeward Bound-The Final Leg

November 15, 2010
Somethings In The Water

November 1, 2010
Our Turn to Relax & Smile

October 15, 2010
Gem in the Rough

October 1, 2010
Whats Your Favorite Place on the Loop?

September 15, 2010
Reflecting Pool

September 1, 2010
Beauty is in the Eye of the Beholder

August 15, 2010
Canadian Wonderland

August 1, 2010
"Low Bridge, Everybody Down"

July 15, 2010
One Day At A Time

July 1, 2010
Decisions, Decisions, Decisions!

June 15, 2010
Lets All Do the Rendezvous

June 1, 2010
On the Hard

May 15, 2010
Falling in Love With Key West

May 1, 2010
Helping Women Get On Board

April 15, 2010
Key West - A Repeat Performance

April 1, 2010
Unexpected Pleasures

March 15, 2010
Mom Cruise

March 1, 2010
Okeechobee Bound

February 15, 2010
Chance Encounters

February 1, 2010
Three Nights in Paradise

January 15, 2010
New Frontiers

January 1, 2010
First Time Experiences

December 15, 2009
A Friend In Every Port

December 1, 2009
Dealing With A Temperamental Lady

November 18, 2009
You Say Goodbye, I Say Hello

November 13, 2009
A Cult Following

October 15, 2009
Somewhere in Time

October 1, 2009
Unlocking Our Minds Eye

September 18, 2009
Its In My Nature

August 15, 2009
The RBS Antidote

August 1, 2009
Crab Crazy

July 15, 2009
Sights And Sounds Of The Bay

July 15, 2009
Sights And Sounds Of The Bay

June 15, 2009
Our Last Leg North

June 1, 2009
Northern Migration

May 15, 2009

May 1, 2009
Hello Goodbye

April 15, 2009
Let The Sun Shine In!

April 1, 2009
Dont Worry, Be Happy

March 15, 2009
Bahama Bound

March 1, 2009
What Do You Do All Day?

February 15, 2009
Slow Motion

February 1, 2009
On The Hook With A Million-Dollar View

January 15, 2009
High Anxiety

January 1, 2009
A String Of One-Night Stands

December 15, 2008
Pushing Into New Tennessee River, Upstream To Adventure

December 1, 2008
All Together Now

November 15, 2008
Kismet in the Aftermath of Hurricane Ike

October 31, 2008
Our Love Affair With The River

October 16, 2008
Big City Lights

October 1, 2008
The Adventure Begins

September 15, 2008
Prepping For The Loop

September 1, 2008
The Space Ship

August 15, 2008
Jumping Aboard In Seattle

August 1, 2008
If We Knew Then What We Know Now!

July 10, 2008
The Second Time Around

July 1, 2008
Our Turn For The Great American Loop


Crab Crazy
By Kismet, Saturday, August 1, 2009

We’ve been in Solomons, Maryland, now for almost two months. There is an expansive area of coastline here and the boating community is diverse and abundant. We are still absorbing the culture and learning about the things that make this area so unique and actually quite fascinating. It hasn’t taken us long to understand what the people in Maryland are crazy about. You can hardly go a day, while living in this area, without hearing about, seeing, smelling or tasting some of the plentiful supply of crab available.

One of the surprises of being on a trip such as the Great Loop are the many opportunities to become acquainted with the local cuisine of the area you’re currently traveling through. I don’t think many people planning a trip such as this realize the treat that is in store for them once they get underway, we certainly didn’t. We’ve literally seen Loopers who became accustomed to, and thrived on, the food trail as each new area before them beckoned with offers of treats unique to the area. When living in one part of the country most of your life, you only have the local fare to experience, and it’s easy to forget or overlook the fact that there are other choices not available locally without great cost or diminished quality. Jim and I have lived most of our lives in Michigan so we’re familiar with fresh whitefish and salmon, perch, and the tasty fresh and dried cherries of the Great Lakes area. But doing the Loop has enabled us to experience cuisines unfamiliar to us. We’re continuously learning some fascinating information and history about how the locals regard the production and cooking of their area-specific foods.

Going down the river system in the fall brings you into big fishing territory. They sure do love their catfish there. They’re also big on fried chicken, everything pork, and you’ll get the best, down-home cooking of your life in the little local restaurants. As you get further south you’re looking at a favorite of ours, shrimp and grits, which provides a little bit of a diversion after the fried catfish you have previously consumed. This is also the area where hush puppies and grits start to show up. Once you hit Mobile and the Panhandle area your mouth starts watering for the fresh shrimp, and just before you get to Apalachicola your taste buds perk up for those fresh or fried oysters that seem to just melt in your mouth.

This was a great presentation of the popular dish of Shrimp and Grits. Our first opportunity to try this delicacy was in Fairhope, Alabama. Now we consider it up there at the top of our favorites list. This carryout plate of fried oysters from Papa Joe’s made a scrumptious meal on the fly as we were in a hurry to leave Apilachicola to head to Carrabelle, Florida.
This was our second time docked at Scipio Marina next to Papa Joe’s restaurant. The marina is simple but situated next to this restaurant, which is famous for its oysters.

The first stop for us when we cross the Gulf of Mexico is Tarpon Springs, Florida, and we always stay at least a week so that we can overindulge on the Greek food. This last trip through Tarpon Springs we discovered the local bakery’s almond cookies and believe me they are out of this world. Going south on the west coast of Florida you have many opportunities to secure fresh, just-caught, shrimp, from local fishermen just returning from a day at sea, unlike any that you might buy in the store.

These almond macaroon cookies are made with a rich almond paste that creates a moist center with a crunchy exterior. We are hooked on these now and can’t wait to get back to Tarpon Springs to get another batch. We found this seafood supplier near our marina on Stock Island. We mostly purchased fresh pink shrimp here which we cooked back the boat and often freezed the rest for future consumption.

Further south in Key West we started to see that spiny lobster was the thing. We even bought all the gear to catch them ourselves but after Jim got stung by that jellyfish we became hesitant to hop into the water, lobster or not. Aside from the lobster available in Key West there’s such a wide variety of food available to satisfy your palate. We especially enjoyed the local, neighborhood Cuban restaurants. They do a thing with roasted pork that is tangy and seems to melt in your mouth. This is usually served with a huge helping of yellow rice and black beans. You really get your money’s worth for a huge plate of food at both the Cuban restaurants we frequented in Key West.

In the Abacos people are absolutely obsessed with conch. There’s a conch salad that’s readily available for consumption no matter where you go, anywhere in the islands. We’ve tried it, and a few fried versions as well, and just don’t get the appeal, but we sure enjoyed meeting the fish guy every Friday at the town dock in Hope Town on Elbow Cay to pick out fresh, just caught, grouper or lobster tails and other assorted fish in season.

If you want lobster tails in the West End of the Bahamas you tell the dockmaster and he’ll relay the message to the lobster guy. Before the end of the day, Majic will show up, tails and tools in hand, and clean them right on the dock next to your boat.

Heading up the Intracoastal Waterway towards Georgia and the Carolinas you’re getting into barbeque country. We stayed with friends Louis and Diane, from Bella Luna, at their beach house in Morehead City, North Carolina, and we think their goal was to introduce us “northerner’s” to some of their favorite southern cuisine. One night we had barbequed pulled pork with a spicy “rub” along with chicken, same night, marinated in a vinegar sauce. For breakfast we were treated to grits with red-eye gravy, the gravy is made from the juices left from the drippings of that country ham they are so fond of in that area. Strong, leftover coffee is then added to the juices in the pan to make a remarkable topping for those grits we have become so fond of.

Our friends Diane and Louis Wade invited us to their beach house in Morehead City for a feast of barbequed pulled pork and marinated chicken. Needless to say we gained a few pounds in the few days we visited with them.

Once you leave the Carolinas you’re headed towards the Chesapeake Bay where we now find ourselves immersed in everything having to do with crabs. There just is no getting away from this popular foodstuff. Everywhere we look there’s the iconic crab graphically displayed. Our first full day here in Solomons we walked downtown on the island and were lured into a shop by a sign on the street that displayed fresh blue crabs for sale. The owner took us into the back room and opened up a big barrel and showed us some beautiful looking, still alive, blue crabs. We got the spiel on how we could buy them, cooked or uncooked, male or female. We were amazed by the sight of these lovely creatures who crawled all over each other in that barrel but we still were not quite sure how we would manage to eat one. Shortly after, we learned all about crab picking.

We were out to dinner with our friends Charlie and Linda from Freedom’s Turn, when they stopped in Solomons. Being from Michigan, like we are, they were also inexperienced in the world of crabs. We ordered a basket of crabs from a local restaurant as an appetizer and thought this was the way to go, so that we could test the waters so to speak. Unlike what we thought, going into this, the body of the crab is not one big cavity. There are numerous tiny chambers containing little morsels of meat. After a lot of work, a big mess and very little crabmeat being produced and consumed, we were all perplexed. I’m sure locals thought we were nuts not to figure out how to eat these critters, but this is an expertise acquired through experience. We left the restaurant and vowed to learn more about the lure of this local catch.

Picking at this crab appetizer was messy and time consuming, but delicious, and we all had fun experiencing something new. Visiting the Sea Products seafood plant was an educational experience for us as well as an opportunity to try some soft-shell crabmeat.

We were surprised a few days later when we were watching a segment on Sunday Morningwith Charles Osgood. They had a feature on a crab plant that showed the professional crab pickers at work. This is a hard job and now we understand why crab is somewhat expensive. A machine cannot do the kind of job a human picker can do; it tends to make flakes of the meat instead of lumps. So for the production of the choicest morsels the trade has to rely on professional “pickers” for the job. This television program was an eye-opener.

On our first Great Loop we anchored in Reedville, Virginia. This is a small town with not much more than a few shops, one restaurant, a museum, ice cream parlor and a soft shell crab processing plant. The first thing we walked by was the crab plant, as we’d tied our dinghy up to the dock right next to theirs. We peeked our heads in the door of the plant and discovered a group of women packing boxes full of soft-shell crabs. We are pretty sure that people in this area would think it amazing that we’d never even heard of soft-shell crabs before, let alone eating such a thing.

When the manager saw our amazement and eyes big with skepticism he decided to take mercy on us and give us a tour of the processing plant. Not only do they pack the crabs here but they also have vats where they actually let the crabs molt. This is a process where, during the molting season, they capture the hard-shell blue crabs just before they loose their shell. The crab must periodically shed its smaller shell through this molting process in order for it to grow larger. They put them in these vats and wait for them to shed their old shells and while they are in this completely soft state they are ready to be processed, packed, sold and eventually lightly battered, sautéed, and consumed.

Everyone in this part of the Chesapeake seems very into “crabbing.” It seems that if a local has access to water then they also own a few crab pots for personal capture and consumption. We like this idea of do-it-yourself crabbing.

The professionals are called “watermen.” Their catch includes not only crabs (summer) but oysters (winter) as well. Many are independent fishermen who own their own boats and equipment and sell their catch to seafood houses. The fishing boats they use are unique in design and have beautiful lines that look smart out on the water as they go about their job.

We got a kick out of this sign. It looks like the “hot crabs” got a little too hot for this house. This is just an example of the signage that surrounds the area. It’s crab-this or crab-that everywhere you look.

We have continued our experimentation with crab dishes and for the moment decided that crab cakes are the way to go. And if you’re going to eat crab cakes, this is the area to do it. Most crab cakes found in restaurants here are usually all lump crabmeat with very little filler ingredients. These large cakes, which are usually lightly sautéed, make a good choice when eating out in Solomons, especially if you’re not into a lot of messy picking.

We’ve enjoyed learning about crabs and being immersed in the culture that cherishes this bountiful catch. It differs greatly from what we know in our bones, being lifelong residents of the Great Lakes, but we feel that our lives have become richer for the opportunity to venture outside our “box,” opening ourselves up to something previously unknown to us, and in turn has added another dimension to our journey through life.